NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea spaghetti

0.25 oz Pancetta

1 large Eggs

3 large Egg whites

1 tbsp Pecorino Romano cheese

0.5 tsp Black pepper

0.25 tsp Sea salt

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente.

• 2

  While the pasta cooks, sauté the diced pancetta in a large skillet over medium heat until golden and crispy.

• 3

  In a small bowl, whisk together the whole eggs, egg whites, and grated Pecorino Romano until well combined.

• 4

  Reserve 0.25 cup of the starchy pasta water, then drain the spaghetti.

• 5

  Turn off the heat under the skillet with the pancetta and add the hot pasta, tossing to coat in the rendered fat.

• 6

  Slowly pour the egg and cheese mixture over the pasta while tossing constantly to create a creamy sauce without scrambling the eggs.

• 7

  Add the reserved pasta water a tablespoon at a time if needed to reach a glossy consistency.

• 8

  Season with fresh black pepper and sea salt before serving immediately.